Raspberry Lemon Chia Pudding

Raspberry Lemon Chia Pudding

  • Author: Ingrid DeHart -
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 mins
  • Yield: 2-3 servings 1x


A creamy, nourishing pudding packed with omega-3 fatty acids, antioxidants, calcium, fiber and protein.



  • 6 tablespoons chia seeds
  • 1 cup frozen or fresh raspberries
  • 1 3/4 cups almond milk or nut milk of choice
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla
  • 12 tablespoons maple syrup or 6 drops stevia, or more to taste


  1. Put chia seeds into a medium size bowl.
  2. In a blender, blend the raspberries, almond milk, lemon zest, lemon juice, vanilla and collagen (if using) together on high till smooth.
  3. Add stevia or maple syrup to taste.
  4. Pour the liquid over the chia seeds and stir.
  5. Let sit about 2 hours stirring every 5 minutes for the first 15 minutes. It will be very thin at first but the chia will thicken the liquid creating a perfect pudding texture. Add additional almond milk if you like it thinner.
  6. You can put this in the refrigerator overnight to eat for breakfast or snack.
  7. The pudding will last about 3 days.


Cook time refers to the amount of time it needs to thicken.  There is no cooking required.

  • Category: Breakfast, Dessert, Snack
  • Cuisine: Healthy, Paleo, Vegan